Shelly's Recipe

CAJUN-STYLE PASTA

Category: Pasta - Chicken

1 tbsp butter or olive oil
2 cloves garlic, minced
12 medium raw shrimp, peeled and deveined
1/2 lb boned, skinned chicken breasts, diced
2 1/2 tbsp flour
2 cups milk
2 tbsp sherry
1/4 cup grated parmesan cheese
1/4 tsp cayenne pepper
4 plum tomatoes, seeded and chopped
1/2 cup frozen peas
Salt and pepper, to taste
2 cups cooked linguine

Melt butter in a skillet. Add garlic and cook for 1 minutes. Add shrimp and cook until pink. Remove from pan. Add chicken and panfry until cooked through, about 3-4 minutes. Remove from pan.

Whisk flour, milk, sherry and cheese together. Add the flour mixture to the skillet and cook for about 5 minutes, or until mixture has thickened, stirring occasionally. Add cayenne and fold in the tomatoes and peas.

Return the chicken and shrimp to the pan. Cook until heated through. Season with salt and pepper. Arrange linguine on individual plates and spoon sauce over the top. Serves 4